Happy New Year everyone! I am glad to be back after a few weeks away from my “home on the web” and thought we would ease into the year with an easy muffin recipe that I know you will love.
MINCE PIE TART WITH CHRISTMAS CUSTARD
For the tart:
- 2 small apples (about 200g)
- 1 x 454g jar fruit mincemeat
- 2 tbsp mixed citrus peel
- 1 tbsp brandy
- flour for dusting
- 400g ready made puff pastry
- star shaped cookie cutters
- milk for brushing
- icing sugar for dusting (optional)
For the custard:
- 2 egg yolks
- 2 tbsp castor sugar
- 2 tbsp flour
- ½ tsp ground cinnamon
- 350ml milk
- 4 whole cloves
- ½ tsp vanilla paste
- 1½ tsp finely grated orange rind
2.) Peel and grate the apples. Squeeze out any excess liquid and place in a mixing bowl. Add the fruit mincemeat, citrus peel and brandy. Mix well.
5.) Bake the tart for 35 minutes, or until the pastry has risen and is golden. Allow to cool for a few minutes. Dust with icing sugar and serve.
6.) To make the custard: Whisk the egg yolks and castor sugar together until pale and creamy. Whisk in the flour and cinnamon. Place the milk and cloves in a saucepan over a medium heat and heat just until boiling point. Remove from the heat and carefully add half of the milk to the egg mixture while whisking continuously. Then add the egg-milk mixture back into the saucepan with the remaining milk and heat slowly while whisking. Add the vanilla paste. Continue to stir for a few minutes until the custard is quite thick. Remove the cloves and stir in the orange rind. Transfer to a warm jug.
Happy Friday! Christmas is just around the corner (eek!) and if the thought of hitting the shopping malls this weekend fills you with dread then this post is just for you.
Personally, I love getting edible foodie gifts. But more than that, I love making and giving foodie gifts. Who doesn’t enjoy receiving a parcel of delicious goodies that have been beautifully packaged and made with love? So today I have rounded up some of my most popular gifting recipes that I am sure you and your specials will love too. And without further ado, here they are:
At the end of November we packed our bags and headed out of the burbs for a weekend in the Overberg. This was a welcome break after a busy few weeks on the home and work fronts, plus a chance to spend some quality family time together. Our destination was a farm called Landmeterskop near Stanford and were invited to join some good friends who had been there before. What a gem of a place!
We stayed in the spacious and comfortable homestead surrounded by beautiful mountains, grazing sheep and the sounds of nature. The farm is a fabulous family destination and the children had the opportunity to feed the animals each morning and evening, milk the goats and go on a tractor ride. The grown ups enjoyed being able to switch off (there was hardly any signal on the farm) and some amazing star gazing in the evenings. Another highlight of the weekend was being able to collect fresh free range eggs in the mornings to enjoy for breakfast. Which brings me to this week’s recipe… but first, here are a few snaps from our trip.